Productivity of new linseed genotypes NS Primus and NS Marko and posibility use in medicine

Abstract

Linseed - Linum usitatissimum L. is an important raw material for functional food and medicinal purposes due to its high content of α-linolenic acid (ALA, omega-3 fatty acid), lignans and fiber, in its seed and oil. Linseed or linseed oil аs а functional food ingredient, incorporated into baked foods, juices, milk and dairy products, muffins, cakes, pastries, dry pasta products and meat products for the purpose of sensory enhancer of taste and product quality. Linseed have various properties: antioxidant, immunomodulatory, antimicrobial, antiprotozoal, anti-inflammatory, insecticidal, analgesic, anti-hyperlipidemia, anti-hyperglycemic, antitumors and have effects on disease prevention: GI disorders, cardiovascular, urogenital and respiratory diseases. Linseed have application in drug formulations. Because of the great importance of linseed, in this study, the productivity parameters of new genotypes of oil linseed: NS Primus and NS Marko are presented. Morphological productive parameters and quality parameters of the tested linseed varieties were tested: plant height, plant weight, number of seed per plants and grain yield. The experiments were carried out on the plots of the Institute of Field and Vegetable Crops in three repetitions and their aim was testing of stability and productivity of these genotype. Genotype had a significant influence on the examined morpho-productive parameters. By applying the new, improved varietal production technology, we can successfully face the climate changes that are more and more present from year to year, and which certainly determine the direction of future development. The new genotypes of linseed have achieved excellent performance and are recommended for wider production both in our country and in neighboring countries primarily due to the great technological importance of linseed products.